Tilapia Ceviche with Mango
Courtesy of National Mango Board 6 Servings • 30 Min. Prep Time • 20-60 Min. Chill TimeIngredients |
---|
4 (6 oz.) skinless tilapia fillets, cut into small cubes |
1 c. orange juice |
1/2 c. lemon juice |
1/2 c. lime juice |
1/4 c. soy sauce |
1/2 c. rice vinegar |
1 red onion, halved and thinly sliced |
2 mangos, peeled, pitted and diced |
2 jalapeno peppers, finely chopped, seeds removed |
3/4 c. fresh cilantro leaves |
tortilla chips |
Directions:
1. Place the tilapia in a medium bowl and mix with the orange, lemon and lime juices. Cover with plastic wrap and refrigerate for at least 20 min. or up to 1 hr.
2. Drain the tilapia, discarding the marinade, and pat it dry with paper towels. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you're ready to serve or up to 1 hr.
3. Just before serving, stir in the soy sauce, rice vinegar, onions, mangos, jalapeños and cilantro into the tilapia. Toss to coat and serve immediately.
All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.